8 1/2” Chef Knife
This Chef knife is designed for every day use as a home cook in the kitchen, or for a chef in a restaurant. The blade is plenty big to cut things like cabbage, while the smooth handle balances it out and makes it comfortable to hold.
Blade Length: 8 1/2 inches
Overall Length: 13 1/8 inches
Blade Steel: O1 tool steel
Handle Material: Local Manzanita with brass rivets
This knife is sold individually, but was designed in a set of 12 knives as part of my recent show “back to center”
I have been making sets of knives like this for many years now, tapering from a chef knife down to a paring knife.
I started making a paring knife with this handle and blade shape over 10 years ago and then added a kitchen knife and chef knife. After making them for a while I found myself wanting to make all of the in between sizes as well.
Instead of having fixed blade sizes, the knives fade from chef knife to paring knife.
The design of these knives have slowly evolved over the years. Instead of making the same knives again, each time I re-design them to make small improvements.
These knives have my favorite steel I have used, O1 tool steel. The blades have a distal taper so they are thin and glide through food easily, and the tang is tapered to balance the blade. The handle is locally sourced wood that has been stabilized to improve longevity, it has g10 liners to insure a bond between the wood and steel, and 3 countersunk rivets that are sanded flush and hold the handle together. The handle and blade are both hand sanded smooth to show the natural beauty of the materials, and for comfortable use.
This Chef knife is designed for every day use as a home cook in the kitchen, or for a chef in a restaurant. The blade is plenty big to cut things like cabbage, while the smooth handle balances it out and makes it comfortable to hold.
Blade Length: 8 1/2 inches
Overall Length: 13 1/8 inches
Blade Steel: O1 tool steel
Handle Material: Local Manzanita with brass rivets
This knife is sold individually, but was designed in a set of 12 knives as part of my recent show “back to center”
I have been making sets of knives like this for many years now, tapering from a chef knife down to a paring knife.
I started making a paring knife with this handle and blade shape over 10 years ago and then added a kitchen knife and chef knife. After making them for a while I found myself wanting to make all of the in between sizes as well.
Instead of having fixed blade sizes, the knives fade from chef knife to paring knife.
The design of these knives have slowly evolved over the years. Instead of making the same knives again, each time I re-design them to make small improvements.
These knives have my favorite steel I have used, O1 tool steel. The blades have a distal taper so they are thin and glide through food easily, and the tang is tapered to balance the blade. The handle is locally sourced wood that has been stabilized to improve longevity, it has g10 liners to insure a bond between the wood and steel, and 3 countersunk rivets that are sanded flush and hold the handle together. The handle and blade are both hand sanded smooth to show the natural beauty of the materials, and for comfortable use.
This Chef knife is designed for every day use as a home cook in the kitchen, or for a chef in a restaurant. The blade is plenty big to cut things like cabbage, while the smooth handle balances it out and makes it comfortable to hold.
Blade Length: 8 1/2 inches
Overall Length: 13 1/8 inches
Blade Steel: O1 tool steel
Handle Material: Local Manzanita with brass rivets
This knife is sold individually, but was designed in a set of 12 knives as part of my recent show “back to center”
I have been making sets of knives like this for many years now, tapering from a chef knife down to a paring knife.
I started making a paring knife with this handle and blade shape over 10 years ago and then added a kitchen knife and chef knife. After making them for a while I found myself wanting to make all of the in between sizes as well.
Instead of having fixed blade sizes, the knives fade from chef knife to paring knife.
The design of these knives have slowly evolved over the years. Instead of making the same knives again, each time I re-design them to make small improvements.
These knives have my favorite steel I have used, O1 tool steel. The blades have a distal taper so they are thin and glide through food easily, and the tang is tapered to balance the blade. The handle is locally sourced wood that has been stabilized to improve longevity, it has g10 liners to insure a bond between the wood and steel, and 3 countersunk rivets that are sanded flush and hold the handle together. The handle and blade are both hand sanded smooth to show the natural beauty of the materials, and for comfortable use.